Total Calories: 470
Cream butter. Gradually add sugar, creaming well. Beat in eggs one at a time; beat until light and fluffy. Add sifted dry ingredients alternately with milk. Spoon batter into a well-greased 9-inch springform pan.
Melt butter; blend in chopped almonds, sugar, milk, and vanilla. Bring to a boil. Remove from heat and cool slightly. Spread carefully over batter. Bake at 375° for 50 minutes. Remove from oven and cool. Remove springform pan. Prepare filling.
Butter Cream Filling:
To softened butter, add egg yolks, powdered sugar, and vanilla; beat well. Split cake horizontally into 2 layers. Spread bottom layer with Butter Cream Filling. Top with raspberry jam. Very carefully replace top layer of cake. Cut into thin slices and serve.
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